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Raspberry Ricotta Cake
This raspberry ricotta cake is soft, moist, and lightly sweet with bursts of fresh berry flavor throughout.
Ricotta cheese creates an incredibly tender, creamy texture inside the crumb, while fresh raspberries add brightness and natural sweetness. By upgrading this classic Italian style bake with our Fiber Gourmet Flour Blend, you get a cake that feels elegantly indulgent but is packed with health-conscious fiber and fewer net carbs. It is a stunning addition to any weekend brunch or afternoon tea.
1 1/2 cups Fiber Gourmet Flour Blend
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups part-skim ricotta cheese
1/2 cup granulated sugar (or monk fruit baking sweetener for zero added sugar)
1/4 cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest (optional, but highly recommended)
2 tablespoons melted light butter or avocado oil
12–16 ounces fresh raspberries, divided
Do not overmix: To keep the crumb airy and delicate, fold the dry ingredients into the wet mixture gently until just combined.
Cool completely: Because ricotta cakes are naturally moist and custard-like, slicing the cake while hot will cause it to fall apart. Let it cool completely so it sets into its perfect, silky texture.
Save half the berries: Don't dump all the raspberries into the batter at once! Folding half into the batter ensures berry pockets throughout, while scattering the remaining half on top gives the cake a gorgeous, rustic bakery look.
Dry your berries: If washing your fresh raspberries right before baking, make sure to pat them completely dry with a paper towel so they don't introduce extra water into the cake batter.
Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan (or line the bottom with a circle of parchment paper). In a medium bowl, whisk together the Fiber Gourmet Flour Blend, baking powder, and salt. Set aside.
In a large bowl, vigorously whisk together the part-skim ricotta cheese, sugar (or monk fruit sweetener), unsweetened applesauce, eggs, vanilla extract, orange zest, and melted light butter (or avocado oil) until the mixture is completely smooth and creamy.
Add the dry ingredients mixture to the wet ingredients bowl. Stir gently with a spatula until just combined. Take half of your fresh raspberries and gently fold them into the batter, taking care not to crush them completely.
Transfer the thick batter into your prepared cake pan, smoothing out the top evenly. Scatter the remaining half of the raspberries evenly across the top of the batter. Bake for 50 to 60 minutes, or until the center is set, the top is beautifully golden, and a toothpick inserted into the center comes out mostly clean. Let the cake cool completely in the pan before slicing.
Traditional European ricotta cakes often rely on heavy amounts of white sugar and butter to create moisture. This version smartly swaps in unsweetened applesauce and part-skim ricotta to slash the fat content while keeping the texture incredibly luxurious.
Combined with our high-fiber Fiber Gourmet Flour Blend, you get a clean, nutrient-conscious bake that doesn't cause a massive blood sugar spike, making it a truly smart way to satisfy your dessert cravings.
Want an extra macro boost? You can easily modify the batter with these simple adjustments:
Yes, you can use frozen raspberries! However, do not thaw them before adding them to the cake. Toss them in straight from the freezer so they don't bleed excess liquid and dye the whole cake batter purple. Note that frozen berries might extend the baking time by 5 to 10 minutes.
Because of the high volume of ricotta cheese and fresh fruit, this cake naturally has a dense, custard-like, almost cheesecake-like consistency rather than a dry, spongy birthday cake texture. As long as a toothpick comes out without wet, raw batter, it is fully baked!
Because of the dairy content and fresh fruit, this cake must be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, and actually tastes incredible when eaten cold!
Our versatile Flour Blend delivers the exact same weight, volume, and texture as traditional all-purpose flour, but packs a massive fiber boost with fewer calories. It's the easiest upgrade for your baking routine!
Turn your favorite baked goods into lighter, high-fiber treats. Sweet, savory, and satisfying recipes made with Fiber Gourmet Flour Blend.
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